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Home » Breads » Low Carb Banana Bread (Gluten Free & No Sugar)

Low Carb Banana Bread (Gluten Free & No Sugar)

Posted by: Diabetic Foodie / Appetizers & Snacks, Breads, Breakfast / October 28, 2020

Jump to Recipe Print Recipe

This low-carb banana bread recipe is quick and easy to prepare and will always come out perfectly moist and tasty.

Loaf of banana bread with 2 slices cut

Making banana bread sugar free and diabetes friendly is surprisingly easy.

The base ingredients (bananas, almond flour, and cinnamon) provide plenty of flavor so you don’t have to use a lot of sweeteners. Just a third of a cup of Stevia or another no-carb sweetener does the trick.

With only 5 grams of carbs per serving, this recipe is even keto friendly if you eat it in moderation!

How to make low-carb banana bread

Step 1: Preheat your oven to 350°F (180°C) and line a 7.5-inch loaf tin with baking paper. Set aside.

Step 2: In a large mixing bowl, add the soft bananas, eggs, and melted coconut oil. Beat together with an electric mixer until the mixture is smooth and frothy.

Wet ingredients in a bowl

Step 3: In a separate mixing bowl, mix together the almond flour, xanthan gum, granulated stevia, cinnamon, nutmeg, and baking powder.

Mixed dry ingredients in a bowl

Step 4: Add the dry ingredients to the wet and mix until the batter is smooth and completely combined. Fold in the crushed walnuts or pecans.

Banana bread dough with peacans

Step 5: Pour the banana bread batter into your prepared baking tin and smooth out the top.

Step 6: Bake for 35 – 40 minutes or until a toothpick inserted in the middle comes out clean.

Step 7: Remove and allow to cool for 15 – 20 minutes in the tin. When the loaf feels cool enough to be removed, remove from the tin and allow it to completely cool before slicing.

Low-carb banana bread loaf with two slices cut

Storage

There is nothing better in the morning than snacking on some yummy banana bread you made the day before. But, to keep it perfectly fresh, it needs to be stored correctly.

You can store your banana bread in the refrigerator in an airtight container for up to 5 days. This will keep it perfectly moist and delicious, ready for whenever you have a craving for a slice.

More low-carb baking recipes to try

This recipe for low-carb banana bread is a great way to show how tasty and easy low-carb baking can be! Here are some of my other favorite recipes that you can try out!

  • Low-Carb Blueberry Muffins
  • Crustless Custard Pie
  • Avocado Brownies

If you like low-carb and diabetes-friendly baking recipes, you can also check out this roundup of easy diabetic desserts for more inspiration. 

When you’ve tried this sugar-free banana bread, please don’t forget to let me know how you liked it, and rate the recipe in the comments below!

Recipe Card
Slices of low-carb banana bread on plate
4.73 from 43 votes

Low Carb Banana Bread

This low-carb banana bread recipe is quick and easy to prepare and will always come out perfectly moist and tasty.
Prep Time:10 minutes
Cook Time:40 minutes
Cooling time:15 minutes
Total Time:1 hour 5 minutes
Author:Diabetic Foodie
Servings:10
Review Print

Ingredients

  • ½ cup ripe banana (2 small bananas)
  • 3 large eggs
  • 3 tablespoons coconut oil (melted)
  • 1½ cup almond flour
  • 2 tablespoons xanthan gum
  • ⅓ cup granulated stevia
  • 2 teaspoons cinnamon
  • Pinch nutmeg
  • 1½ teaspoons baking powder
  • ½ cup walnuts or pecans (crushed)
US Customary – Metric

Instructions

  • Preheat your oven to 350°F (180°C) and line a 7.5-inch loaf tin with baking paper. Set aside.
  • In a large mixing bowl, add the soft bananas, eggs, and melted coconut oil. Beat together with an electric mixer until the mixture is smooth and frothy.
  • In a separate mixing bowl, mix together the almond flour, xantham gum, granulated stevia, cinnamon, nutmeg, and baking powder.
  • Add the dry ingredients to the wet and mix until the batter is smooth and completely combined. Fold in the crushed walnuts or pecans.
  • Pour the banana bread batter into your prepared baking tin and smooth out the top. Bake for 35 – 40 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove and allow to cool for 15 – 20 minutes in the tin. When the loaf feels cool enough to be removed, remove from the tin and allow it to completely cool before slicing.

Recipe Notes

You can store your banana bread in the refrigerator in an airtight container for up to 5 days.

Nutrition Info Per Serving

Nutrition Facts
Low Carb Banana Bread
Amount Per Serving (1 slice)
Calories 138 Calories from Fat 104
% Daily Value*
Fat 11.5g18%
Saturated Fat 4.3g27%
Trans Fat 0g
Polyunsaturated Fat 2.8g
Monounsaturated Fat 0.8g
Cholesterol 55.5mg19%
Sodium 164.4mg7%
Potassium 92.1mg3%
Carbohydrates 6.5g2%
Fiber 1.4g6%
Sugar 1.8g2%
Protein 3.9g8%
Net carbs 5.1g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breads
Cuisine: American
Diet: Diabetic, Gluten Free, Low Salt
Keyword: diabetic banana bread, keto banana bread, sugar free banana bread
Did you make this recipe?Click here to leave a comment & star rating!

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  1. Eileen M. Cerruti says

    February 8, 2023 at 10:22 am

    Do I add 1/2 or 1/3 cup of Stevia? Both measurements are mentioned.

    Reply
    • Diabetic Foodie says

      February 10, 2023 at 6:56 am

      We suggest 1/3 cup but you can definitely do 1/2 if you want it sweeter.

      Reply
  2. Penny says

    October 11, 2022 at 1:32 pm

    Is that correct-2 tablespoons of xanthum??

    Reply
    • Diabetic Foodie says

      October 13, 2022 at 4:25 pm

      Yes, that’s correct

      Reply
  3. Laura says

    February 22, 2022 at 6:55 am

    Can I use melted butter instead of coconut oil?

    Reply
    • Diabetic Foodie says

      February 22, 2022 at 6:37 pm

      That, or another oil, should work

      Reply
  4. Nichole says

    June 2, 2021 at 4:16 pm

    What is the xantham gum used for? I did include it however it’s so thick I could barely get it out of the bowl let alone mix it. 😳

    Reply
    • Diabetic Foodie says

      June 2, 2021 at 6:15 pm

      It’s a thickener that helps the bread get the right consistency. 2 tablespoons worked for us but you can try with only 1 if your dough becomes too thick. Different brands may have different thickening effects.

      Reply
  5. Carol Lucia-Passo says

    February 13, 2021 at 6:18 am

    I know I did something wrong, I hope you van help me. My bread tasted wonderful but it did not have a bread texture. It was almost like a thick pudding and melted in your mouth like a pudding. It tasted so good though I’d like to try it again. Do you have any ideas?

    Reply
    • Diabetic Foodie says

      February 16, 2021 at 11:41 am

      Sounds like you might have had a bit too much moisture in your batter. You can try to weigh the banana using a scale to get a more accurate amount (click metric and it will automatically convert the amount)

      Reply

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